Herbed Stuffing Chicken Crunch Bake

An older but updated version of a classic Campbell's soup dish. [Photograph: Yvonne Ruperti]

Notes:My family used Pepperidge Farm Stuffing mix. You can also make your own bread crumbs, adding dried herbs and crumbled chicken bouillon.

About the author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore as a freelance writer for Time Out Singapore. Check out her blog: shophousecook.com. Follow Yvonne on Twitter.

Procedures

In large skillet over medium heat, heat 3 tablespoons butter until foaming subsides. Add mushrooms and onion and cook, stirring, until mushrooms and onions have softened and are beginning to brown, 7 to 8 minutes. Evenly spread into baking dish.

3

In small bowl, stir mushroom soup with milk; set aside. Place stuffing crumbs in pie plate and stir in 1 1/2 tablespoons parsley; set aside.

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